Pumpkin Crunch Cake
By: Stacey
Published: Sunday, October 17, 2010 - 2:49pm

Ingredients




1 package yellow cake mix
1 can (16 oz.) pumpkin
1 can (12 oz.) evaporated milk
3 eggs
1 1/2 cups sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup chopped pecans
1 cup melted butter
whipped topping

Preparation

1 Preheat oven to 350F. Grease bottom of 9x13pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in bowl. Pour into pan. Sprinkle dry yellow cake mix evenly over pumpkin mixture. Sprinkle chopped pecans over cake mix. Drizzle melted butter evenly over everything. Bake for about 50 minutes. Cool completely and serve with whipped topping. Refrigerate left overs